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Summer veg and sausage casserole recipe

Summer veg and sausage casserole recipe

52 ratings

Give your midweek traybake a summer makeover with a light, seasonal veg mixture and juicy pork sausages. So easy to make, the juices from the vegetables mix with the stock making a sweet sauce. Perfect for mopping up with a crusty bloomer, the family will be wanting this one again! See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 568 calories / serving

Ingredients

  • 8 pork sausages
  • 2 peppers, cut into bite-sized pieces
  • 1 red onion, cut into thin wedges
  • 1½ tbsp olive oil
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • ½ lemon, zested and juiced
  • 2 courgettes, halved lengthways, then sliced
  • 250g salad tomatoes, cut into wedges
  • ½ reduced-salt vegetable stock cube, made up to 150ml
  • 100g baby spinach
  • ¾ crusty bloomer, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2390kj
    568kcal     28%

  • Fat

    24g 34%

  • Saturates

    7g 36%

  • Sugars

    13g 15%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 64.6g Protein 26.1g Fibre 5.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat everything well; roast for 20 mins.
  2. Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
  3. Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.

See more Traybake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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